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This is Pete Schell’s higher-toned, red-fruited and more floral expression of the Barossa—a yin to Bête Noir’s yang, you could say. To this end, Schell sources from up to 10 different plots throughout the Barossa and Eden Valleys from “generally higher, cooler sites, where earlier harvesting gives wines with bright, savoury, spicy fruit expression and a textural freshness”, according to Schell. Vine ages vary from 25 to 100 years.
As with most of his reds, Schell employed various techniques, with different proportions of bunches and berries. Soft extraction was the aim, and the ferments were allowed to relax with little agitation. Pete sums up the reasoning behind his gentle approach simply: “It’s easier to overdo it than underdo it in the Barossa.” Short macerations were followed by ferments in stainless steel, concrete and mostly large, seasoned oak for eight months. It’s another deeply cast yet remarkably elegant Barossa red from this master of balance. Dark fruits, spice, earth and meat are matched by vibrant acidity and fine, sinewy tannins. Terrific value as per!